Fat Free Banana and Blueberry Muffins

    40 minutes

    Light, fluffy, moist, delicious and... healthy?! Being a health conscious girl I've specially formulated this recipe to use ingredients that replace the roles that fat play in the perfect muffin.

    7 people made this

    Serves: 8 

    • 2 cups (250g) sifted plain flour
    • 2 tablespoons skim milk powder
    • 1 tablespoon baking powder
    • 1 teaspoon bicarbonate soda
    • 1/2 teaspoon salt
    • 1/3 cup corn syrup or golden syrup
    • 2/3 cup splenda (or equivalent)
    • 4 egg whites
    • 1 tablespoon prune puree
    • 3/4 cup applesauce
    • 1 large ripe banana, mashed
    • 2 tablespoons lecithin granules
    • 2 teaspoons vanilla essence
    • 1 cup fresh or frozen blueberries

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl sift together flour, milk powder, baking powder, bicarb soda and salt.
    3. In another bowl combine corn syrup, splenda, prune puree, applesauce, mashed banana and vanilla essence. Stir through lecithin granules to dissolve making sure they do not clump together.
    4. Take another bowl and whisk together egg whites until light and fluffy.
    5. Combine the wet ingredients and the dry ingredients (except for egg whites) folding through just until combined. Take care not to over mix; add a little water if batter is too thick.
    6. Gently incorporate the egg whites into the batter then the blueberries.
    7. Spoon batter into a non-stick muffin tray making 8 muffins for jumbo size or 12 muffins for medium size.
    8. Place in the preheated oven for 25 minutes or until a toothpick inserted comes out clean.

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